{"id":33650,"date":"2017-01-19T19:00:21","date_gmt":"2017-01-20T00:00:21","guid":{"rendered":"http:\/\/the2seasons.com\/?p=33650"},"modified":"2017-01-19T15:23:37","modified_gmt":"2017-01-19T20:23:37","slug":"spiced-bourbon-hot-chocolate","status":"publish","type":"post","link":"http:\/\/the2seasons.com\/?p=33650","title":{"rendered":"Spiced Bourbon Hot Chocolate"},"content":{"rendered":"

Ninety percent of the world’s bourbon is made within 50 miles of our house.\u00a0 So, when there’s a chance to use bourbon in a recipe, I am all about it.\u00a0 Like most newspapers, our local paper features recipes on Wednesdays.\u00a0 Recently, they featured warm cocktails for the winter months, and one of them was spiced hazelnut bourbon hot chocolate.\u00a0 When I saw it in the paper, I knew I had to make it.\u00a0 I tweaked my recipe a little bit, though, and omitted the hazelnut liqueur since I didn’t have any on hand.\u00a0 Let’s just say it was delicious, and such a wonderful take on hot chocolate.\u00a0 Now, if you want to simplify this recipe, just use this chocolate syrup<\/a> recipe that I shared with you a few weeks ago.\u00a0 Then just add the spices and the booze to your hot chocolate.\u00a0 Both ways are equally tasty.\u00a0 This recipe was developed by Casey Barber, author of the Pierogi Love<\/span><\/a> cookbook.<\/h3>\n

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